Pull the meat off the bones, put it into a small pan with a shalot cut in thin slices, a few sprigs of parsley, and a table-spoonful each of oil and tarragon vinegar; season the chicken well with pepper and salt; let it soak for about three hours. Boil three eggs hard, cut them in four pieces lengthways; chop two anchovies, six olives, and a dessertspoonful of capers; take three lettuces, reserve the small hearts to garnish with, cutting them in four, shred fine the other leaves, that are white, and cut roughly some small salad; put a layer of salad on the dish, then the chicken, sprinkle the chopped anchovy, etc, then more salad and chicken until you have used up the whole of your materials; then mask it with a thick Mayonnaise sauce: garnish it round the bottom with the lettuce-hearts and eggs alternately. This salad is much improved if the dish can be placed on pounded ice whilst it is being prepared.

The remains of veal and white poultry, when minced and left cold, instead of being fricasseed, will thus be found an excellent addition to the dinner of a summer's day, with added slices of cucumber.